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Vegan Meatloaf with Ketchup Glaze

April 24th, 2019 Posted by Recipes 0 thoughts on “Vegan Meatloaf with Ketchup Glaze”


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Vegan Meatloaf with Ketchup Glaze
Meat Loaf to end all Meatloaves! With Beyond Meat added for extra protein and amazing flavor, you could fool any meat eater ;)
Prep Time 10 Min
Cook Time 60 Min
Passive Time 10 Min
Servings
Slices
Ingredients
Glaze
Prep Time 10 Min
Cook Time 60 Min
Passive Time 10 Min
Servings
Slices
Ingredients
Glaze
Instructions
  1. Preheat the oven to 350F Grease a 9 x 5 inch loaf pan.
  2. Mash garbanzo beans with their liquid. And burgers and mash together with the back of a fork. Add all ingredients into a mixing bowl and mix until combine.
  3. Spoon and spread the mixture into the greased loaf pan. Smooth the top. In a small bowl, whisk together the ketchup, soy sauce, maple syrup and mustard.
  4. Spoon the mixture over the entire loaf. Bake for 60 minutes. Let rest about 10 minutes. Cut into 6 slices.
  5. Per Slice... 452 cals 49g/18g/26g 42/26/32%
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Porcini Mushroom Gravy

November 25th, 2017 Posted by Recipes 0 thoughts on “Porcini Mushroom Gravy”
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Porcini Mushroom Gravy
Prep Time 20 min
Cook Time 30 min
Servings
servings
Ingredients
Prep Time 20 min
Cook Time 30 min
Servings
servings
Ingredients
Instructions
  1. In a small bowl cover the dried mushrooms with 1 cup of boiling water. Allow to sit about 20 minutes. Keeping the water, strain out the mushrooms and chop.
  2. Thinly slice the white or brown mushrooms. In a large saute pan, heat oil and add onions, cook over medium heat for 30 minutes, stirring constantly until caramelized and brown. Add in all of the mushrooms. Sauté until reduced and lightly browned. add herbs and pepper. Deglaze the pan with the hot vegetable stock. Add the porcini mushroom liquid now too. Scrape the bottom of the pan to get the nice brown bits up. Lots of flavor there! Bring to a gentle boil. Allow to simmer for 15 minutes.
  3. In a small bowl or measuring cup, mix the flour with 1/2 cup COLD water. Stir until smooth. Making sure the gravy is at a low boil, stir in the flour mixture, stirring the graving until its completely combined. If you don't, you will get a lumpy gravy. Allow to cook an additional 5-10 minutes to thicken and cook the flour.
  4. Serve hot. Store for 1 week in the fridge.
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Celine’s own Gluten Free Vegan Stuffing

November 15th, 2017 Posted by Uncategorized 0 thoughts on “Celine’s own Gluten Free Vegan Stuffing”
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Celine's own Gluten Free Vegan Stuffing
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
servings
Ingredients
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
servings
Ingredients
Instructions
  1. 1. Preheat oven to 350°F. Butter or spray oil a 13x9x2" baking dish and set aside.
  2. 2. Melt 1 stick of butter in a large skillet over medium-high heat; add 2 TBL olive oil, onions, carrots and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread crumbs; stir in herbs, salt, and pepper. Pour broth over bread mixture and toss gently until bread has absorbed liquid.
  3. 3. Transfer to prepared casserole dish, cover with foil, and bake about 30 minutes.
  4. 4. Uncover, and bake until top is browned and crisp, 10-15 minutes longer.
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